A delightful Mediterranean-inspired salad combining tender potatoes, crisp green beans, and marinated artichokes, dressed in a tangy vinaigrette.
Place the potatoes in a saucepan and cover them with water. Bring to a boil and cook until they are tender when pierced with a fork.
Cut the potatoes into uniform sizes to ensure even cooking.
Add the green beans to the saucepan with the potatoes and cook for an additional 2 minutes until they are crisp-tender.
Prepare an ice bath to quickly cool the green beans and preserve their vibrant color.
Drain the potatoes and green beans in a colander and let them cool slightly.
Letting the vegetables cool slightly helps them retain their texture in the salad.
Chop the marinated artichoke hearts into bite-sized pieces.
Use a sharp knife to avoid squishing the artichoke hearts.
In a mixing bowl, whisk together the olive oil, white wine vinegar, parsley, salt, and pepper to create the dressing.
Taste the dressing and adjust the seasoning to your preference.
Combine the potatoes, green beans, artichokes, and olives in a serving bowl. Drizzle the dressing over the salad and toss gently to coat.
Toss the salad gently to avoid breaking the potatoes.
Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Chilling the salad enhances the flavor and makes it more refreshing.
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